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Roasted Red Pepper Pasta

Roasted Red Pepper Pasta
Roasted Red Pepper Penne
  • 1 box Banza Penne
  • 2 red bell peppers
  • 2 tbsp olive oil
  • 1/4 cup diced shallots
  • 3 garlic cloves, crushed and chopped
  • 1/2 cup Ripple Half & Half
  • 2 tbsp nutritional yeast
  • 1 1/2 tsp cornstarch
  • 1/4 tsp red pepper flakes, increase to 1/2 tsp if you like more spice
  • 2 tbsp freshly chopped parsley
  1. Heat oven to 500°F. Place whole peppers on a rimmed baking sheet and bake until charred, rotating to get all of the skin black and crispy (about 10 - 15 minutes). Remove from oven and cover in foil for 10 minutes to steam. Remove foil, and peel away charred skin, seeds, and stems.
  2. Cook penne according to instructions on the package, drain and set aside.
  3. Heat a large skillet over medium heat and sauté shallot and garlic in 2-3 tbsp of olive oil until golden brown and fragrant. Remove from heat.
  4. Transfer shallot, garlic, roasted peppers, Ripple Half & Half, red pepper flakes, nutritional yeast and cornstarch to a blender and process until smooth. Add salt & pepper to taste. Add water as needed to thin out the sauce.
  5. Transfer pasta to skillet used to sauté the onion and garlic. Add sauce and toss to coat.
  6. Top with fresh parsley and enjoy.

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